Beef and Carrot Chipolatas with Risoni Salad



  • 1 Pack of Perfectly Balanced Beef and Carrot Chipolatas
  • 2 tablespoons Olive Oil
  • 1 cup risoni pasta
  • 1/2 cup fresh ricotta
  • 1 tablespoon basil, chopped + 1/4 cup small leaves
  • 3 tablespoons olive oil
  • 1/2 red rnion, thinly sliced
  • 1 cup cherry tomatoes, sliced in half 
  • 2 cups rocket leaves
  • 1/4 cup (60 ml) lemon juice 


  1. Cook the risoni in a saucepan of boiling, salted water according to packet directions. Drain and rinse under cold water. 
  2. Meanwhile combine the ricotta, chopped basil and 1 tablespoon of the olive oil in a bowl. Season to taste.
  3. Heat 1 tablespoon oil in a pan on low to medium heat. Cook sausages for 10-15 minutes turning frequently until fully cooked, then remove to a plate and keep warm. Once cool enough to handle, chop chipolatas into bite sized chunks. 
  4. Combine the cooked pasta, basil leaves, onion, tomato, rocket leaves, lemon juice and remaining tablespoons of olive oil in a large bowl. Gently mix through the chipolata chunks. 
  5. Serve topped with a spoonful of the ricotta and remaining fresh basil leaves. 

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